Mooli Methi Vegetable
This recipe for Mooli Methi Vegetable is a simple and healthy dish made with radish (mooli) and fenugreek leaves (methi). This recipe is vegan, gluten-free, and low in calories, making it a great option for those who are health-conscious. Radish is a good source of vitamin C and antioxidants, while fenugreek leaves are rich in iron, fiber, and other nutrients. The recipe is easy to make and can be served as a side dish with roti or rice.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
98 kcal
Protein
5 g
Carbs
10 g
Fat
4 g
Fiber
8 g
Ingredients
Fenugreek leaves
1 cup (200g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.25 tsp (1.25g)
Radish
1 cup, chopped (200g)
Garam Masala
0.5 tsp (1.5g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garlic paste
0.5 tsp (2.5g)
Ginger Paste
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Instructions
Preparation
Clean and chop the fenugreek leaves. Wash them thoroughly to remove any dirt. Set aside.
Wash, peel, and chopped the radishes.
Cooking Steps
Heat oil in a pan over medium heat. Once hot, add cumin seeds and allow them to splutter.
Add chopped onions, green chilies and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add the radish to the pan. Cook for about 5-7 minutes until they start to soften.
Add chopped fenugreek leaves. Saute until the leaves wilt and cook down.
Add turmeric powder, coriander powder, and garam masala. Mix well to coat the vegetables with the spices.
Cook for an additional 4-5 minutes, stirring occasionally.
Taste and adjust salt and spices if needed.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.